摘要
食源性病原菌污染引发的食品安全问题是当前餐饮食品生产、流通以及公共卫生领域面临的重要问题。当前中央厨房食品集中生产加工,统一配送已经成为新型餐饮发展趋势,但由于加工环节多、标准化程度低,制作与配送过程极易导致食源性致病菌污染和繁殖。噬菌体作为自然界广泛分布的天然抑菌剂,对于控制中央厨房食品及生产环境中的病原菌具有高效、廉价、安全等优势。近年来,新型噬菌体抑菌剂研发已受到广泛关注,世界各国在噬菌体资源、生物学特性以及在各种基质中的控菌方面开展了大量研究,在部分国家已经形成商品化生物抑菌剂。本研究结合中央厨房生产特点,对原料、成品、生产环境中食源性病原菌的噬菌体控制研究和前景进行综述,旨在为研发新型噬菌体源制剂及其在中央厨房安全控制中应用提供依据。
Food safety problems caused by contamination of food-borne pathogens are important issues facing the current catering food production,circulation and public health.At present,the centralized production and processing of food in central kitchens and unified distribution have become a new type of catering development trend.Due to multiple processing segments and low standardization,it is easy to cause contamination and reproduction of food-borne pathogens.As a natural bacteriostatic agent widely distributed in nature,bacteriophages have the advantages of high efficiency,low cost and safety for controlling pathogens in central kitchen produced foods and production environment.In recent years,the research and development of new bacteriophage bacteriostatic agents has received extensive attention.Countries around the world have carried out a lot of research on bacteriophage resources,biological characteristics and bacteriostasis in various substrates,and commercialized biological bacteriostatic agents have been formed in some countries.Based on the characteristics of central kitchen production,this article reviews the research and prospects of phage control of food-borne pathogens in raw materials,finished products and production environments.
作者
张元嵩
金昌海
杨振泉
ZHANG Yuansong;JIN Changhai;YANG Zhenquan(College of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China;Jiangsu Key Laboratory of Zoonosis,Yangzhou University,Yangzhou,Jiangsu 225009,China)
出处
《美食研究》
北大核心
2021年第3期67-74,共8页
Journal of Researches on Dietetic Science and Culture
基金
国家重点研发计划项目(2016YFC1300201)
江苏省农业科技资助创新资金项目[CX(15)1013]。
